Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt

Preheat oven to 200°F. Place two nonstick baking sheets in oven.

In a small saucepan, bring salted water to a boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in a colander under cool, running water. Set aside in colander to drain completely.

Using a box grater or food processor fitted with a grating disc, coarsely grate onion, potatoes, carrot, and zucchini and place in a colander set in the sink to drain.

In a large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.

Press potatoes and onion to extract as much liquid as possible, then add to the bowl. Season mixture with salt and freshly ground black pepper. Using a wooden spoon or hands, mix well, but do not overwork.

In a heavy-bottomed, 12-inch non-stick skillet over moderately high heat, heat 1-2 tablespoons oil until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into the pan and flatten with a spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in the oven while making remaining pancakes.

Using paper towels, carefully wipe out the pan. Add 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out the pan and adding 1 to 2 tablespoons oil before each batch.

Serve pancakes hot with Curry-Lime Yogurt.